My Own Seasoning Mixes

I love putting together my own seasoning mixes. There's no MSG, no mysterious "spices" or "seasoning" added like in the packets or spice jars bought at the store, and, if I keep them ready-to-go in little jars, they are very convenient. I save little jars or containers from jellies or relishes or whatever else I buy at the store, or you could buy some little spice jars. I then attach the recipe for the spice mix right on the jar. That way, if I use the last of the seasoning mix, I don't have to go rummaging through my recipe book to find the recipe to make more. I can also make up the seasoning mix when it's convenient for me. Doubling and tripling the recipes also makes these really, really convenient.

Here are a couple of my favorites.

Grill Seasoning

I use this on chicken, pork, and beef. It's especially good on a nice steak.

3 tablespoons pepper

1 tablespoon salt

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon coriander

1 teaspoon crushed red pepper flakes

Taco Seasoning

I got this one from Sandra at Keeping It Simple. It tastes just like the taco seasoning packets from the grocery store.

1 tablespoon chili powder

1 1/2 teaspoon cumin

1 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon oregano

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/ teaspoon cayenne pepper

1/4 cup water

You use this just like you would use the packets of taco seasoning. Cook your meat, add the seasonings and the water, and let cook for another few minutes. You can make this seasoning with 1 1/2 pounds raw hamburger or about 1 pound of cooked shredded beef, chicken, or pork.

I would also like to find a chili mix substitute. Any suggestions?

I'm linking up with Frugal Friday, The Grocery Cart Challenge Recipe Swap, and Foodie Friday.

Cream of Whatever Soup

This is the perfect substitute for cream of whatever soup you need. I love how you can make this recipe any way you want-cream of chicken, cream of mushroom, cream of celery, whatever-you just swap out or add whatever ingredient you want. Last night for the first time I made the cream of mushroom soup. Just add a few mushrooms. I had some baby portabella mushrooms but you can add whatever kind you have on hand including canned. I also love how flavorful this soup is without the harmful MSG.

Homemade Cream of Whatever Soup

This recipe makes about 2 cans' worth or 3 cups.

1 1/2 cups chicken broth

1/2 teaspoon poultry seasoning

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 teaspoon salt, to taste

1/4 teaspoon dried parsley

Dash of paprika

1 1/2 cups milk

3/4 cup flour

1/2 cup ingredient of your choice (mushrooms, celery, etc.)

In a medium size saucepan, heat a couple tablespoons of oil or butter and add your vegetables if using, and saute for a couple of minutes. Otherwise bring to a boil the chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two. In a separate bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking brisly until mixture boils and thickens.

Use about 1 1/2 cups for each can of soup called for in a recipe. I like to make bigger batches of it and freeze them in 1 1/2 cup portions.